Petrinisitalianpotroast Recipes

ITALIAN POT ROAST (STRACOTTO ALLA FIORENTINA)

Steps:

• Trim some of the fat from the meat. Using a sharp knife, make cuts all over the meat and insert the garlic slices inside. Season generously with salt and pepper. If you like, you can tie the beef with kitchen strin, to help it keep it shape during cooking.
• In a large dutch oven pot, heat the olive oil over medium high heat. Add the meat and brown on all sides until a nice brown crust develops, about 5 minutes per side. Remove to a plate and reserve.
• Lower the heat to medium low. Add the veggies and cook until soft and translucent, about 10 minutes. Then, add the wine and cook until it reduces slightly, about 5 minutes.
• Add the marinara sauce and stir to combine. Then, add back the chuck roast and the basil leaves. Cover, turn the heat down to low and let it simmer gently for 2 to 3 hours, turning the roast at least once, until fork tender. If you think the sauce is drying out, you can add some water of beef broth.
• When done, remove the basil leaves and discard. Transfer the meat to a chopping board, remove the kitchen string (if used) and cut into smaller pieces. The sauce should be thick enough, but if it's not, you can continue boiling over medium-high heat, uncovered, until it reaches the desired thickness. Taste for seasoning and adjust accordingly.
• Serve the roast over creamy polenta (or mashed potatoes), garnished with chopped parsley.

ITALIAN POT ROAST

Steps:

• Preheat oven to 350 degrees F.
• In a large Dutch oven, heat olive oil over medium high heat.
• Pat roast dry and sprinkle on salt and pepper. Once the oil is shimmering hot, sear the meat on both ends and all the way around the outside. Total time about 15 minutes to sear the whole roast.
• Remove the roast to a plate and add the carrots, celery and onions and cook for five minutes, stirring often.
• Add the tomato paste and garlic and cook for two more minutes.
• Add wine to deglaze. Cook until the wine evaporates.
• Add the bay leaves, sundried tomatoes, crushed tomatoes, broth, thyme, oregano and basil and stir. Add the beef back in along with any liquid on the plate, cover and place in the oven for three hours, turning the beef over once about 1 ½ hours into the roasting time.
• After the full three hours, remove the meat, let it rest under a sheet of loose foil for 10 minutes.
• Remove and discard bay leaves and thyme sprigs then slice the beef and serve with the sauce.
• The string should be left on while slicing to hold the roast together. OK to cut off after sliced and plated.

ITALIAN POT ROAST (STRACOTTO) AND OVEN-BAKED GORGONZOLA POLENTA

Steps:

• Preheat oven to 350 degrees. Season the chuck roast liberally with salt and black pepper.
• Heat 2 tablespoons olive oil over medium-high heat in a large Dutch oven. Place chuck roast in Dutch oven and brown well on both sides, approximately 4-5 minutes per side. Transfer to a plate, pour off and discard browning fat.
• Refresh oil with remaining 2 tablespoons oil. Add onion, carrot, celery and pancetta. Reduce heat to medium. Cook 7-8 minutes or until vegetables are tender.
• Add chopped garlic and cook briefly 10-15 seconds or until fragrant.
• Add the wine and bring to a boil. Boil 1-2 minutes.
• Add the beef back to the pot along with any accumulated juices.
• Add beef broth, tomatoes, sliced garlic, rosemary, Italian seasoning and bay leaves. Bring to a gentle simmer over medium heat.
• Place a layer of aluminum foil or parchment paper over the top of the Dutch oven followed by the lid. (You want to minimize evaporation as much as possible.)
• Place in the oven and cook 2 1/2 to 3 hours or until meat is extremely tender.
• Place on a serving platter and slice or shred as desired.
• Spray a 2 1/2 to 3-quart oven-safe casserole dish with cooking spray.
• Combine chicken broth or water, half-and-half, polenta and salt and black pepper in the prepared casserole dish and stir well.
• Place in the oven uncovered and bake alongside the roast during the last 40-45 minutes of braising the roast. After approximately 30 minutes, stir, add Gorgonzola and butter and stir again. Return to the oven for another 10-15 minutes.
• Serve polenta with pot roast.

ITALIAN POT ROAST

Steps:

• Heat 1 cup beef broth. Add mushrooms and soak until softened.
• Heat a large Dutch oven over medium high heat. Add meat and cook until brown on all sides. Transfer meat to a plate. Add Italian bacon, onion, carrot and cleery. Cook, stirring until golden.
• Add garlic and cook 1 minute. Season with salt and pepper. Add Bay leaf, sage, parsley, tomato paste and wine. Simmer until reduced by half, about 20 minutes.
• Add meat, tomatoes, mushrooms, mushroom liquid and 2 cups beef broth. Bring to a simmer, cover and cook 2 to 3 hours or until meat is tender. Turn meat over halfway through cooking time.
• Transfer meat to a cutting board. Let meat stand 10 minutes before slicing.

PETRINI'S ITALIAN POT ROAST

Steps:

• Season beef to taste with salt and pepper.
• Heat a large (5 quart covered) pot over medium to medium high heat.
• Coat bottom of pre-heated pan with olive oil.
• Sear meat well on both sides (you may need to cut the meat into smaller pices to accommodate your pan). Once the meat is seared remove to a plate.
• In a bowl or large measuring cup, mix together the tomato sauce, garlic, italian seasoning, apple juice and vinegar.
• Pour liquids into pot and deglaze, being sure to scrape up all the yummy goodness on the bottom of the pan.
• Add back the meat and also add the mushrooms.
• Lower the heat so that the liquids are at a simmer and cover the pot.
• Let simmer for 2-3 hours until the meat is falling apart.
• Serve in shallow bowls over pasta cooked al dente.

ITALIAN POT ROAST (STRACOTTO)

Steps:

• Cut the garlic into thin slivers. Pierce the meat in many places with the point of a knife and insert the garlic slivers into the holes.
• Heat 2 tablespoons of the oil in a heavy 3- to 4-quart heatproof casserole. Add the meat and brown it well over medium heat. Remove it from the casserole. Add the remaining oil and the onions, carrots and celery. Saute them until moderately brown.
• Stir in the wine and cook for a few minutes, scraping the casserole. Add the tomatoes, tomato paste and basil. Season the mixture with salt and pepper and return the meat to the casserole.
• Cover tightly and cook over very low heat for at least three hours, until the meat is very tender. Turn the meat a few times during cooking.
• Remove the meat from the casserole. To serve immediately, skim the fat from the surface of the sauce, then puree the sauce in a food processor and reheat. Otherwise, refrigerate the meat and sauce overnight. Remove any congealed fat from the sauce and puree the sauce in a food processor. Reheat the meat in the sauce before serving.

MAGGIANO'S LITTLE ITALY ITALIAN POT ROAST

Steps:

• Prepare herb marinade first; then prepare vegetables and keep warm.
• To prepare the herb marinade:Combine all ingredients in blender and briefly blend until smooth. This can be made in smaller batch, but it will be difficult to puree.
• Note: Leftover marinade can be used on steaks, fish and chicken. Brush on before grilling or saute meat in it.
• To prepare vegetables:Preheat oven to 375 degrees.
• In very large oven-proof saute pan, heat oil over medium-high heat.
• Add vegetables and saute until browned, turning frequently.
• Season with salt and pepper.
• Transfer to preheated oven and cook uncovered 1 hour or until all vegetables are tender. Set aside and keep warm. Vegetables will have to be reheated briefly before they are served.
• To prepare roast:When ready to prepare meat, season roast with herb marinade, salt and pepper.
• Brown on all sides on olive oil in heavy, oven-safe braising pan.
• Remove meat from pan and set aside.
• To pan, add onion, carrots and celery and saute over medium-high flame until browned. Add tomato paste, mix well and cook 1 to 2 minutes.
• Add wine, bring to boil, then cook to reduce by half.
• Return meat to pan. Add chicken stock, herbs and bacon and return to boil.
• Transfer to 325-degree oven and cook, uncovered, until meat is tender, 3 to 31/2 hours.
• When meat is done, remove from oven and let rest at least 20 minutes.
• Remove meat from pan and set aside. Strain liquid into saucepan.
• Skim grease off top, removing as much fat as possible from braising liquid. Add veal stock.
• Bring to boil. Remove from heat and set aside.
• To serve:Place half the vegetables in center of serving plate as a base for the meat. Place sliced meat on top and garnish with remaining vegetables on and around beef. Top with sauce and beans if desired.

ITALIAN CROCK POT ROAST

Steps:

• Place veggies in crock pot.
• Pierce beef, from top, 2" deep, eight times.
• Shove a garlic clove half and parsley into each slit.
• Add beef to pot.
• Mix remaining ingredients and pour over top.
• Cook on low heat for 8 hours.